Conversion of Industrial Food Wastes Cranberry Pomace into Foods Blending with Rice Flour Using Single-screw Extrusion Process

The main objective of this study was to convert the cranberry pomace into value-added extruded cereals/snacks blending with rice flour using a single screw extruder based on the physicochemical properties of extrudates because utilization of the byproduct cranberry pomace would be necessary for the growth of cranberry juice processing industries and the extruded snacks/cereals with higher fiber and antioxidant and less carbohydrate would be required to fulfill the consumers’ demand. The six different formulations by blending 0, 5, 10, 15, 20 and 25% cranberry pomace with 100, 95, 90, 85, 80 and 75% of rice flour, respectively, were extruded using a single screw extruder. The temperature (150℃), screw speed (270 rpm), feed rate (20 Kg/hr) and feed moisture content (35%) were constant during extrusion. The physicochemical properties of the extrudates were characterized to determine the desirable formulations. The results indicated that radial expansion ratio (1.11-1.67), the solid density (0.71-0.76 g/mL), piece density (0.20-0.63 g/mL), porosity (14.49-72.38%), hardness (23-157.73 N), crispness (4.17-13.5), moisture content (3.22-4.39%), water activity (0.14-0.36) and the water solubility (7.07-30.80%) of rice flour and cranberry pomace blend extrudates were varied depending on the combinations of the rice flour and cranberry pomace. The results revealed that up to 20% cranberry pomace could be added with 75-80% rice flour to develop high fiber and antioxidant with less carbohydrate cereal/snack products. The utilization of cranberry pomace combining with rice flour through extrusion process can provide a unique opportunity to generate healthier snacks and cereals that have higher fiber and antioxidant and low carbohydrate.

MATERIAL MOVEMENT WITHIN A SINGLE-SCREW EXTRUDER

In present-day economic conditions, extrusion is one of the advanced feedstuffs and food production processes involving intensive manifold heat and force action. During extrusion, the main function is performed by a compression mechanism which includes a forcing screw unit built into the cylinder (cowling). The forcing mechanism performs the task of transferring material while concurrently compressing it up to a required pressure and increasing the material’s temperature due to compression and friction against the cowling's sides. In our view, the first technique is appropriate when a material which is moving within the compression area is in viscous-flow state. The second technique is optimal for theoretical description of areas of loading, transportation, and compression (melting) where the working pressure is maintained.

Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours

Andean maize can be safely used in gluten-free bread formulation. Extrusion is a technology capable of promoting changes in the techno-functional properties of gluten-free flours, modifying their breadmaking properties. The objective of this study was to evaluate the effect of extrusion on the physical and physicochemical properties of Andean maize whole-grain flours (bolita race) and to determine the relationship between the changes to the textural properties of gluten-free dough and bread with the addition of extruded flours. The Andean maize whole-grain flours were extruded in a single-screw extruder. The moisture, temperature and screw speed were varied through an incomplete orthogonal design. The expansion degree of extruded products, the total soluble carbohydrates, and the gelatinization degree of the flours varied mainly with moisture and temperature extrusion. Flours with high, medium, and low degrees of gelatinization treatments were added at 20 % to native flours to make gluten-free dough and bread. The dough made with the addition of extruded flours increased their firmness and adhesiveness in relation to the control made with native flour alone. Bread made with extruded flours generally increased their hardness, gumminess, chewiness, and cohesiveness. Springiness only increased under conditions of high and low degrees of gelatinization. The dough made with extruded flour at the extruded condition of 100 °C-25%H-120 rpm, with the lowest degree of gelatinization, were the least firm and adhesive, which could lead to better dough machinability. Additionally, the bread made with this flour presented high cohesiveness and springiness.

Utilization of Melt Fracture Phenomenon for the Preparation of Shark Skin Structured Hydrophobic Film

With the application of biomimetic shark skin microstructures with hydrophobicity in microfluidics, sensors and self-cleaning materials, microstructure processing methods are increasing. The preparation process has higher requirements for processing cost and efficiency. In this paper, linear low-density polyethylene (LLDPE) hydrophobic films were prepared with the help of melt fracture phenomenon. The equipment is a self-made single screw extruder. By adjusting the process parameters, the biomimetic shark skin structured LLDPE films with good hydrophobic property can be obtained. The surface microstructure shape of the product is related to kinds of additive, die temperature and screw speed. When AC5 was selected as an additive, the optimal processing parameter was found to be 160 °C die temperature and 80 r/min screw speed. A contact angle of 133° was obtained in this situation. In addition, the influences of die temperature and screw speed on the size of shark skin structure were also systematically investigated in this paper. It was found that the microstructure surface with hierarchical roughness had a better hydrophobic property.

Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia

The aim of this research was to evaluate the effect of extrusion temperature (ET 120 – 180 °C), feed moisture content (FMC 16 - 25 g/100 g), pineapple by-products proportion (PBP) (0 - 30 g/100 g) in the unripe plantain flour, and the stevia content (STC 0 - 5 g/100 g) on the physicochemical properties and sensory acceptance of ready-to-eat extruded snacks, through a central compound design, using a single-screw extruder with a compression screw ratio of 3:1. The results were analyzed by response surface. The increase in FMC, PBP and STC decreased (p < 0.05) the expansion index (EI). The increase in ET decreased (p < 0.05) the apparent density (AD), water absorption index (WAI), water solubility index (WSI) and total color difference (ΔE). The increase in FMC decreases EI, WAI, and increase AD and WSI (p < 0.05). The Increase in PBP decreased EI, WSI, and increase AD, hardness (H) and ΔE (p < 0.05). The increase in STC decreased (p < 0.05) EI, and increase AD and H. The treatments with greater general acceptability were those that contained 15 and 30 g/100 g of PBP and STC 2.5 g/100 g, and they were obtained at ET 150ºC and 20.5 g/100 g of FMC, without affecting the physicochemical properties.

Influence of the parameters of the extrusion process on the properties of PLA composites with the addition of graphite

The main purpose of the work is to determine the influence of the screw diameter on the parameters of the single screw extrusion process, such as power consumption, torque, throughput, the actual temperature of the melt on the extruder die, as well as phase s with the use of a laboratory single-screw extruder.. The research was carried out with the use of various plasticizing systems. Two types of graphite: pre-expanded and normal grade with different grain sizes were used in the research. Flammability tests of the obtained composites were carried out using cone calorimeter.

Characteristics changes of Pasuruan locally grown brown sorghum grain due to extrusion process

Commercial extruded snacks available in the Indonesian market are generally cereal-based, such as from corn and rice, and there is not any that is from brown sorghum. This research aims to study changes in physical and chemical characteristics of brown sorghum grains after extrusion and compare the extrudate characteristics of products from brown sorghum grains, corn, and rice. Brown sorghum grains are de-husked, ground into grits, and extruded using a single screw extruder at 120°C. The resulting extrudates are then analyzed and compared to rice and corn extrudates. There is a change in chemical content after the sorghum grains are extruded. The content of moisture, fat, starch, and protein decreased, while the content of reducing sugar, ash, and fiber increased. The content of anti-nutritional compounds such as tannins, phytates, kafirin, and disulfide bonds decreased; so that the digestibility value increased from 48.44% (grains) to 75.67% (extrudates). Compared with extrudates from rice and corn, sorghum seed extrudate has the smallest expansion ratio, higher density, darker color, but still has a similar quality in texture.

Effect of particle size, shape, and weight percentage of hydroxyapatite (HA) on rheological behaviour of polycaprolactone/hydroxyapatite (PCL/HA) composites

The aim of this study is to investigate the influence of hydroxyapatite’s (HA) particle size, shape, and variation of HA weight percentage on the rheological behaviour of polycaprolactone/hydroxyapatite (PCL/HA) composite. The composite was produced by melt blending process using a single screw extruder assisted with an ultrasonic wave with varied HA weight content (0 wt.%, 10 wt.%, 20 wt.%, 30 wt.% and 40 wt.%). Two types of HA were used, which are needle shape (HAN) and irregular shape (HAS). The rheological behaviour of the PCL/HA composite was investigated through the melt flow index (MFI) test at a varied temperature of 100, 110, and 120 °C. The result indicated that an increase of HA content decreases the MFI values of the PCL/HA composite. At similar content of HA, PCL/HAN composite has higher activation energy with lower MFI values compared to PCL/HAS composite. In conclusion, this study concluded that the particle size, shape, and weight percentage of HA significantly affect the rheological behaviour of PCL/HA composites.

Extrusion Processing Modifications of a Dog Kibble at Large Scale Alter Levels of Starch Available to Animal Enzymatic Digestion

The objective of the present work was to produce dog foods from a single recipe at three levels of resistant starch (RS). The low (LS), medium (MS), and high shear (HS) foods were produced on a single-screw extruder at target screw speeds of 250, 375 and 460 rpm, respectively, and with increasing in-barrel moisture as shear decreased. Post-production, kibble measurements and starch analyses were conducted. Kibble parameters were compared by ANOVA with significance noted at p < 0.05 with a single degree of freedom orthogonal contrasts for extrusion outputs, starch analyses, and viscosity (RVA). The MS and LS kibbles exiting the extruder were denser and less expanded (p < 0.05) than the HS treatment. Resistant starch, starch cook, and raw:cooked starch RVA AUC increased linearly as shear decreased. These results confirmed that lower mechanical energy processes led to decreased starch gelatinization and greater retention of in vitro RS.

Extrusion of wheat semolina and cocoa shells

Extrusion of wheat semolina and milled cocoa shells using a single screw extruder Brabender 20DN was carried out. Full factorial experiment 23 was used to investigate the effect of the quantity of cocoa shells, moisture of the material and temperature of the matrix on the density and expansion index of extrudates. Feed screw speed and screw speed were fixed at 30 and 200 rpm, respectively. Compression ratio of the screw was 4:1. Expansion index values range between 2.0 and 3.36 and a density between 0.099 and 0.223 g/cm3. The increase in moisture content and quantity of cocoa shells leads to a decrease expansion index, while density of extrudates an increase.